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Crock Pot Crack Potato Soup
Table of Contents
Ingredients
- 6 cups of diced potatoes, peeled (Russet or Yukon Gold)
- 1 cup of shredded cheddar cheese
- 1/2 cup of cooked and crumbled bacon
- 1 packet of ranch seasoning mix
- 4 cups of chicken or vegetable broth
- 1 cup of heavy cream (or half-and-half for a lighter version)
- Salt and pepper to taste
- Optional garnishes: Extra cheese, bacon bits, chopped green onions, or chives
See also Super Energy Dessert: No White Sugar, No Baking Required!
Instructions
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Prepare the Potatoes:
Peel and dice the potatoes into 1-inch cubes to ensure even cooking. Keeping the pieces uniform in size helps them cook at the same rate.
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Layer the Ingredients:
Place the diced potatoes at the bottom of the crock pot. Sprinkle the ranch seasoning evenly over the potatoes. Add the shredded cheddar cheese and crumbled bacon on top. This layering helps the potatoes absorb the seasoning and broth while the cheese melts evenly.
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Add the Broth:
Pour the chicken or vegetable broth over the layered ingredients. Make sure the liquid just covers the potatoes to ensure everything cooks evenly without becoming too watery.
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Cook the Soup:
Cover and set the crock pot on low for 7-8 hours or on high for 4 hours. The soup is ready when the potatoes are tender and easily mashed with a fork.
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Add Cream and Season:
Once the potatoes are cooked, stir in the heavy cream. Taste the soup and adjust the seasoning with salt and pepper as needed. For a smoother texture, use an immersion blender to blend part or all of the soup.
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Serve and Garnish:
Ladle the hot soup into bowls and top with optional garnishes such as extra cheese, bacon bits, chopped green onions, or chives for added flavor and texture.